This time of year, us teachers are super busy at school. There are so many deadlines and meetings. But, YAY! There are only 27 more days of school! That’s a good thing because, otherwise, I’m convinced I’d lose my mind. Just this morning, I found underwear in the towel drawer in the kitchen. As much as I wish there were a good story behind my underwear being in the kitchen, it’s only a result of my faulty attempt at multitasking. Although I haven’t checked, I’m sure there are kitchen towels in my underwear drawer. I’m just a one-thing-at-a-time person.
I’ve been grateful to have my fantastic BF cook for me when he’s been in town. I appreciate his love for healthy, low carb food. If you’ll remember from an earlier FB post, I promised to post a recipe for his grilled romaine salad. Yes, you heard me right….the BF grilled lettuce. And it was ever so tasty! The first time he made this salad, he used scallops. Those were amazing as well. There are no measurements. Everything was “thrown together”, so adjust according to your own taste.
Don’t you just love fresh, crisp romaine?
To make the salad, slice the romaine in half lengthwise. Keep the stalk intact. Don’t cut off the bottom!
Drizzle the halves with olive oil. Eric used the extra virgin olive oil. As many times as he explains it, I can never remember the difference between the extra virgin and the extra light. It’s a good thing he’s patient. Add Himalayan sea salt (my favorite) and pepper.
On medium heat, grill the romaine in a single layer for 3 minutes. Turn and cook on the other side for 3 additional minutes. The romaine should feel slightly warm and tender and it will look a bit wilted with a few brown edges. Transfer the cooked halves to a plate.
After peeling the jumbo shrimp, sprinkled them with a little lemon juice. Saute the shrimp on medium high in a tablespoon of butter until they become opaque. Remember that shrimp cook quickly!
While the BF purchases his pans based on quality, I chose mine because they were green and matched the accessories in my kitchen. I adore my green Rachael Ray cookware! You can find a set like mine on Amazon.
Sprinkle the shrimp with dill, old bay, salt, and pepper. I would’ve never thought of that combination, but it was yummy.
Top the grilled romaine with the shrimp, capers, and freshly grated Parmesan cheese. Everything is better with Parmesan cheese.
As we (he) cooked, we sipped on a little sangria that I made earlier that day. What a perfect meal to end our first pool day of the season!
Enjoy! Happy, healthy eating to you!
